'Camino de Santiago' inspired concept will become the showpiece restaurant at the new Duke Street Market
After triumphing in BBC Two’s My Million Pound Menu, the team behind Pilgrim have been rewarded an opportunity to bring their restaurant and bar concept to life in Liverpool.
In the third episode of the hit Fred Sirieix hosted show, James Duffield (Pilgrim's managing director) Dave Bone (chef director) and Anthony Power (brand and marketing director) saw off competition from Nordic ‘Hof’ concept, MATR, and a Quebec diner concept, Blue Caribou, to earn investment from the co-founder of Liverpool's Graffiti Spirits Group, Matt Farrell - the man behind Salt Dog Slims, Santa Maluco, El Bandito and more.
Farrell wants Pilgrim to become the showpiece restaurant in their new million pound Duke Street Food & Drink Market when it opens its doors in April 2019.
Drawing inspiration from the ancient ‘Camino de Santiago’ pilgrimage, Pilgrim's menu claims to challenge the traditional Spanish ‘tapas’ model with ingredients inspired by the flavours of the Iberian Peninsula. The concept will specialise in seasonal, ethically sourced regional produce along with an extensive wine offering.
The location they will have on the mezzanine will place them at the heart of the buzz
“We had a lot of fun being on the programme," said Power. "From the outset we were hoping to partner with Matt and Graffiti Spirits Group as they are a very successful independent bar and restaurant company, with a wealth of local knowledge and resources behind them, and just really cool guys... it just seemed like a natural fit for Pilgrim.
“We are incredibly excited to have the opportunity to open our first permanent site at the new Duke Street Market and we think the market will be a fantastic hub of great food and drinks, all housed under the one roof.”
“We think Liverpool and the wider area will love Pilgrim Restaurant and our fresh approach to the flavours and regional dishes found along the many varied routes of the Camino De Santiago." Anthony continued.
"We’ll be sourcing the finest produce on offer and serving a flexitarian menu where we aim to showcase not only meat and fish, but vegetables and plant-based dishes, all cooked over live-fire on our centrepiece grill.
“We can’t wait for the doors to open at Duke Street Market and show Liverpool what we can do.”
Matt Farrell added: “I was really excited when I heard about Pilgrim’s concept and after consulting with the other directors, thought that they would not only be the ultimate addition to the market, but the city as a whole. They really reminded me of myself and John when we started Graffiti Spirits Group and I just wanted to offer them an opportunity to develop their dream without taking away any of their business.
“The location they will have on the mezzanine will place them at the heart of the buzz and will offer a fantastic theatre for their traditional methods and techniques. It will hopefully become one of Liverpool’s flagship restaurants for years to come."
Duke Street Food & Drink Market is situated in a restored 200-year-old warehouse and aims to be a leading culinary hub in the North West. Headed up by experienced operators, sustainability, produce and artisanal methods will be a core focus.
“There’s understandably a hype surrounding London-based offerings, which is further supported by the capital’s diverse economy and demographic," explained Farrell. "This has traditionally acted against northern cities but Liverpool now has the largest number of independents outside London and this is really mirrored in the diversity of the offering.
"When people visit and see what’s available, it is evident that there are a rapidly growing number of unique, independent concepts, which are full of character and creativity and contributing to the Northern powerhouse.”